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April 2016 WINES&VINES 19 WINE INDUSTRY NEWS S t. Helena, Calif.—How much do individuals' sen- sory sensitivities influ- e n c e t h e i r p e r c e p t i o n a n d preferences for oak phenolics and aromatics in wine? It's an important question for winemak- ers to answer before they make decisions about oak regimens for their wines, according to Tim Hanni, Master of Wine. Hanni is the author of Why You Like the Wines You Like, and he has given many expert presen- tations about "vinotyping"—the practical science of determining taste sensitivity. At the Wines & Vines Oak Con- ference on April 27, Hanni will lead an interactive tasting lab in which winemakers and cellar staff can learn their vinotypes, then sample and vote on wines with various oak treatments to see how widely others' perceptions may differ from their own. This unique session will be conducted in the Culinary Insti- tute of America, Greystone, in St. Helena, Calif., where the one- day conference and trade show will be held. "Our research has shown that genetic traits determine the range and intensity of sensory reception that correlate to consumer wine preferences, attitudes and behav- iors," Hanni says. "This provides winemakers and marketers with a new set of tools for product de- velopment and fine tuning the oak profiles of wine to different mar- ket segments." Hanni's presentation is one of two tasting labs and six other educational sessions created to appeal to winemakers, winery owners and production staff. Other speakers include Napa Val- ley winemaking consultant Celia Welch, and other winemakers, coopers and researchers. Two Ph.D. researchers will present new work on seven-day winery oak trials. Jeff McCord and Jeff Murrell of Stavin have been studying methods for more reli- able bench trials with oak ad- juncts, and will share their findings. McCord and Murrell tested a method to better evaluate the ef- fects of different oak types in the winery lab before proceeding with additions. They worked with Eric Herve of ETS Labs to analyze the trial samples and later the finished wine for several flavor compounds, and will show the results of their research for the first time. One big change from last year's event is that sponsors this year will bring their own trial wines to offer visitors to their booths. Winemakers and purchasing man- agers shopping for barrels will have three one-hour opportunities to meet and taste with coopers, barrel alternative manufacturers and other oak-related vendors. The conference will run from 8 a.m. to 5 p.m. and includes breakfast and lunch. For more in- formation including other speak- ers and topics, or to register for $229, go to wvoak.com or call (415) 453-9700, ext. 102. —Jim Gordon Fine Tune Your Palate and Your Oak Trials Tim Hanni NEW STATE-OF-THE-ART LAB EQUIPMENT SETTING NEW STANDARDS FOR VINE QUALITY Tefera Mekura, Lab Manager PhD in Plant Pathology, Oklahoma State University Serving the Wine, table grape, and raiSin induStrieS VINTAGE NURSERIES' ADVANcED NEW TESTING LAB VINTAGE NURSERIES' NEW TESTING LAB PUTS GROWERS FIRST! At Vintage Nurseries, our vines have to pass a lot of rigid tests. Our new in-house materials testing laboratory equipment with RNA detection introduces a whole new level of quality control built on faster turnaround, increased sample sizes and thorough attention to detail. It's just another way we continue to strive to provide the best possible plant material in the industry. WAScO 661.758.4777 SANTA ROSA 707.542.5510 PASO ROBLES 805.237.8914 800.499.9019 VintageNurseries.com